Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website. See our User Agreement and Privacy Policy.

Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website. See our Privacy Policy and User Agreement for details.

Presentation on knife sharpening

1.
Presentation on
Knife Sharpening
By- Rupam Das
11020529

2.
Pre Study Phase
Literature Review
A sharp knife is safer than a dull knife. A dull knife can slip off food and cut the user. The excessive force needed to make a dull knife cut causes the user to lose control, i.e. the knife can
'break out' of the material being cut and cause injury. A sharp knife requires little force, so it's
easier to control and cuts where intended. The user is more likely to treat a sharp knife carefully.
The traditional sharpening steel does not sharpen; it maintains the edge by unfolding it. This
straightened edge is still weak and quickly folds again. Eventually, the edge breaks off or folds
so tightly that it can't be straightened with a steel and must be reshaped. Using a steel requires
significant skill and practice. To be effective at all, the steel must be used after every 10 to 50
cuts, before the edge folds over too much to straighten. True sharpening removes the old weak
edge and reshapes a new stronger edge.
None of the metal alloys used in knives are truly "stain-free" or "stainless." Most are stainresistant. Stainless steel knives should never be soaked for lengthy periods or put in highconcentration bleach solutions or salt water. Primarily for safety reasons, stainless steel knives
should not be washed in the dishwasher. A stainless knife placed in contact with a metal pan or
utensil can pick up a stain due to the chemical reaction of the two metal items in combination
with hot water and dishwasher detergent. Such stains do not affect performance.
A strong, tough alloy is ductile (resilient). A strong blade will actually ring like a bell when
tapped on a hard surface. Like a bell, which must withstand multiple blows from its clapper, a
knife must be resilient enough to repeatedly withstand the impact of hard foods and cutting
surfaces.

5.
Methods to solve the problem
Before going straight into the solution of the problem of designing a appropriate kitchen knife
for the housewives and the house cooks , its better to cater the needs and question that arises
whenever athey use a kitchen knife.
- What material should be strong enough for the kitchen knife?
- How much the kitchen kitchen knife they had bought will last with less maintanence?
- How much the kichen knife set will cost? Is it economical or very costly?
- Will it be safe enough to use fo r everyday purposes?
- How durable and strong is the material ?
- Which manufacture will be the best for the kitchen knife?
- Will the knife be having ulti-utility purposes like having is own sharpener and having variety of
knife quality in one knife?
- How comfortable it is or how ergonomically good the product is?
- Which are the different manufacturer that produces the best design of kitchen knife so as to
choose the best one?
These are the first few question that arises whenever an user is having the oppurtunity to buy a
ktchen knife.

7.
Problem statement for the kitchen knife
In the context of housewives and house cooks the best possible problem statement would be
the following :
“To make a knife that would make the task of cutting, slicing and all the daily
household chores of kitchen more easier and more simpler with keeping in
mind the longevity .”

8.
Feature and attribute matrix
Feature
Feature 1
Feature 2
Feature 3
Can be Cylindrical
Looks more
elegant
More sharp
Strong grip
Ergonomically
made
Rubber material
used for grip
Toughness and
Strength
Stainless steel
Multi utility
Durable
Feature 4
Attribute
Sleek
Readily available
Designed
meticulously
Rubber material
used for grip
Cylindrical shape
Wear resistence
Corrosion
resistence
Ductility
Sharpener is
inbuilt
Can be used as
nailcutter
More than
one knife bulit
Can be taken
everywhere
Stainless steel
Galvanised material
used
More stronger
plastics like PVC
More stronger
plastics like PVC
Available in stores
nearby
Manufactured by
reliable company
Home delivery of
product
Can be used
safely

9.
Prototype 1
For slicing big
vegetables
Ergonomically designed
gripping material to ﬁt the hand grip
For cutting and peeling of
small vegetables
Protective layer for better gripping

10.
Prototype 1 explanation
The prototype that is made by me hereis a very simple application of the small kitchen knife and
the large kitchen knife. In this there is a combination of both the knives which give these knives
an extra edge over the other knives who are secific for specific purposes.
Here the knife has a small bent over the upper part of the blunt edge where it can act as the
small knife and the bigger part is the main portion of the knife that is the sharpened part and
can be used for the big vegetables and cutting heavy items.
There is a protective cover on the upper blunt side of the knife so that the hand don’t get injured
while using the knife. This can be used as a sharpening material for the sharpening of the two
sides of the knife. The material would be made up of some kind of rough surface like the sand
paper so that it can properly sharpe the knife while it’s getting blunt.
The grip that is made on the last part can be made up of any plastic or PVC kind of material to
give a proper feeling of gripping the knife with comfort.

11.
Prototype 2
It can be used as peelet for
potato, cucumber etc
This can be used in
peeling of the skins of vegetables
This is a detachable gripping
material that is used as sharpener
Ergonomically designed grip
for the user
This is the part for cutting
big vegetales